Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 2 tuber / s fennel, sliced
- 1 cup sour cream
- 100 g cheese, rated (Gruyere)
- 40 g parmesan, rated
- salt and pepper
- Butter, for the mold
- Vegetable broth
Print Recipe
Pin Recipe Instructions
- Cut the fennel bulbs crosswise into very fine slices (preferably on a mandolin). Cook in the vegetable stock for about 10 minutes. Pour off the liquid and mix the fennel in a bowl with 2/3 of the Gruyère cheese and add a little salt but pepper well.
- Place in a buttered casserole dish, sprinkle with the rest of the Gruyère and Parmesan and bake in a preheated oven for about 30 minutes at 200 degrees.
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